Legions of migrants have enriched Australian food culture enormously. One of the earliest ‘foreign’ cuisines in Australia was Italian and it is still much loved here resulting in formerly exotic varieties of fruits, vegetables and other ingredients being quite common now. We have great producers of Italian-style meats, cheeses, wines, pastas and sweets. Siamo fortunati! We are lucky.
My recent trip to Italy was impulsive, brief (for me) and truly enlightening. I’ve been to the Abruzzo region in central Italy many times now but this last time I felt that I connected in a more meaningful way. It’s always my aim when I travel to immerse myself in all a place has to offer in the way of history, culture and local tradition. Nothing speaks more of cultural patrimony than what people grow, raise, produce and consume.
In Santo Stefano Sessanio, near L’Aquila, high up in the mountains of the Gran Sasso e Monti della Laga, we ate at a restaurant, Il Ristoro degli Elfi. The Lentil soup alone was worth the trip, and we complimented our hosts Anna and Silvan on its flavour and delicacy. After finishing our meal and settling the account, our hosts presented my fellow diners and I with a bag of lentils each. We had eaten Slow Food designated lentils, and as well as being restaurateur, Silvan Fulgenzi was the grower of the lentils. So we were eating at the source.At my wonderful and quirky little B & B in Roseto degli Abruzzi, my grandfather’s hometown, I was lucky to befriend the owner, Lucia Simioni. She is passionate about the Abruzzo region and all it has to offer in the way of art, historic hill towns, ancient ruins and interesting initiatives by local people. She has a wonderful garden full of flowering plants and herbs all of which she obtained from a local supplier – a medicinal botanical garden and agricultural enterprise near the tiny town of Morro D’oro, where my grandmother came from. One day we made an appointment to visit the garden.
The beautiful Giardino Officinale (Orto Botanico Azienda Agricola) with its small classroom and shop, is run by the friendly and knowledgable Filippo Torzolini. If you have been to the Abbey at Santa Maria di Propezzano then you were very close. Filippo opens the gardens, classroom and shop to students and visitors interested in learning about the medicinal value of plants. Products made from plants, such as essential oils and flower-infused liquors and cordial drinks are available. Filippo also told us about their pasta manufactured from the ancient grain Saragolla. This grain had fallen out of fashion, but he is now growing and producing various pasta shapes. I bought a few bags to try.Click the photos below to see a slide show.
When I returned to Australia I had a cache or lovely Abruzzo products to share with my loved ones. As well as the pasta and lentils I had saffron from Barisciano, also near L’Aquila. And I was armed with techniques and ideas for meals to share.
Other bloggers have sung the praises of Abruzzo producers who are passionate about retaining their long history of gastronomy and I want to add my voice to the chorus that salutes their efforts. I urge you to read my new friend and fellow blogger Michelle’s recent post on this topic at Majella Home Cooking.
We are fortunate to have wonderful products in Australia to cook with and we owe a lot to our Italian migrants who have kept up traditions that bind families and communities together. May we be fortunate enough to go back to the source often. Buon appetito e salute a tutti!